Khajur Pak is a traditional Gujarati sweet that holds a special place in festive and winter preparations. What makes this sweet unique is that it is prepared without adding any refined sugar. The natural sweetness comes entirely from soft, rich dates (khajur), making it a healthier alternative to many other traditional sweets.
In this recipe, dates are combined with mawa and a generous amount of dry fruits, creating a wholesome, flavorful, and nutrient-dense treat. I will share the perfect ingredient ratio, along with a special steaming technique that helps hard or dry dates become soft, moist, and easy to bind. This ensures your Khajur Pak sets beautifully and gets the ideal texture.
Khajur Pak is not just deliciousโit is also highly nutritious. It is a good source of calcium, iron, and protein, which makes it especially beneficial for children, new mothers, and elderly individuals who need natural energy and strength. Having Khajur Pak or Khajur Ladoo in the morning can provide an excellent energy boost to start the day. Do try this!
Choose the Right Dates:
Use moist, seedless dates for the best results. If you are using dry or firm dates, steam-cook them first to soften. After steaming, sautรฉ the dates in ghee to evaporate excess moisture. This process makes the dates soft, stretchy, and perfect for binding the mixture into rolls. If your dates are already naturally soft, you can skip the steaming step.
Addition of Mawa:
Mawa adds richness, enhances flavor, and helps with binding the Khajur Pak. I prepared instant mawa using milk powder, but you can also use store-bought mawa.
Prepare the Dry Fruits:
Roast the dry fruits on a low flame to enhance their flavor and crunch. You can use any dry fruits you like and adjust the quantity based on your preference.
Storage Tips:
Khajur Roll has a long shelf life. Store it in an airtight container, and it will stay fresh for 20โ25 days during winter.
Recipe videoย
Khajur pak recipe with tips | khajoor pak | Gujarati khajur pak
Ingredients
- 1 kg khajur - dates
- ยฝ cup ghee
- ยพ cup or 75 gram chopped almond
- ยพ cup or 75 gram chopped cashews
- ยพ cup or 75 grm chopped pistachio
- ยผ cup watermelon seeds
- 2 tbsp poppy seeds - khus-khus
- 1 cup dry coconut
- 1 tsp cardamom powder
- ยฝ tsp jayphal powder
- Garnish with poppy seeds and pistachio slits
For instant mawa
- 1 tbsp ghee
- ยฝ cup milk
- 1 cup milk powder - unsweetened
Instructions
- Remove the seeds from the dates and keep them aside.
- Heat water in a pot and place a wire rack over it. Add the dates, cover, and steam them on high flame for 8โ10 minutes until they become soft.
- Heat ยฝ cup ghee. Add some ghee to a kadai, add the steamed dates, and mix well. Mash the dates using a glass or masher until they combine. Roast the mixture until the dates become soft, stretchy, and the ghee begins to ooze from the sides. Keep aside.
- In a pan, add 1 cup milk powder and ยฝ cup milk. Mix well and place the pan on the stove. Keep the flame low and stir continuously until the mixture thickens and comes together. Add 1 tablespoon ghee and mix well. When the mixture leaves the sides of the pan, the instant mawa is ready in just 5 minutes.
- Switch off the flame and add the instant mawa to the roasted date mixture. Mix well until everything is combined smoothly.
- In another pan, heat the remaining 3 tablespoons ghee. Add ยพ cup almonds, ยพ cup cashews, and ยพ cup pistachios. Roast them on low flame until they turn golden and crunchy.
- Add 2 tablespoons poppy seeds and ยผ cup watermelon seeds. Roast until they become crunchy.
- Switch off the flame and add 1 cup dry coconut. Roast it slightly using the leftover heat.
- Add the roasted dry fruit mixture to the date mixture and mix well. Cook the mixture until it combines nicely and starts separating from the sides of the pan.
- Transfer the prepared mixture into a greased plate lined with baking paper and shape it into a block.
- Allow it to set for 6 hours at room temperature or 40 minutes in the refrigerator.
- Cut into pieces and unmould.
- Serve the khajur pak or store it in an airtight container for up to 3 months in the refrigerator.
Notes
- Steam-cooking the khajur pieces makes them soft and moist.
- Mash the steamed khajur pieces to give an even and smooth texture to the khajur pak.
- Roasting khajur in ghee removes extra moisture and adds a slight starchiness, which helps bind the dry fruits in the khajur pak.
- Adding mawa enhances the taste and also provides better binding to the khajur pak.
- You can use 1 cup (200 g) ready-made mawa instead of instant mawa.
- Roasting dry fruits enhances the flavor and gives a crunchy texture to the khajur pak.